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Found 16 results

  1. Most of you who’ve been around a few years, know this is the time of year that I go full Griswold. Here’s a pic of my house from a few years ago. It gets a little bigger every year. This year I rented a boom to put lights up in our 50’ tall Italian Cypress you can see to the left of our garage. (Sorry no photo of it this year) Anyway, as is our family’s tradition, we host everyone on Christmas Eve for dinner and presents. In attendance were my two brothers that live here in California. They came down from the L.A. area along with my niece, my nephew and his fiancé. (in addition to my wife and I) We like to vary the meal menu each year. One year we will cook Tamales, (A So. Cal. Christmas staple) the next we’ll do Ham, then Turkey, then a nice Ribeye Roast. We hadn’t had Ham since 2016 so we settled on that. We were quite busy making all the dinner and fixing’s, so I didn’t have a lot of time to take a whole lot of photos but here are the few that I did get. Here’s the ham on the kamado for the first few hours at 275. Here’s a pic of the stove with the beans, carrots, potatoes and gravy on top. (Green Bean Casserole and biscuits in the oven) Here’s the ham after the 2 hours in foil with the pineapple and cherries added for another 10 minutes at 425. Here’s the ham on the table waiting for the rest of the fixings to join it. (It’s funny but I didn’t realize that this is almost the exact same photo from 2016) Here’s everyone waiting to dig in. Here the one photo I got of the food and table. (As you can see we broke out our finest plastic cups for this dinner ) Here’s what everyone looked like when I asked if they could wait for me to take more / better photos of the food. Everything was delicious and we had a great time that evening. Merry Christmas everyone and thanks for looking.
  2. This is a really easy way to put together a lot of food with minimal effort... The concept of the double smoked ham works well for a crowd pleaser! All you have to do is buy one of the while or spiral sliced pre-cooked hams and add your own glaze to it and add some more smoke!
  3. Started this beautiful Easter morning out right.
  4. I spun my first ham on the Joetisserie this week. It was a small carver ham. I was only feeding 3 people and one super hungry dog that followed me around the house and the yard to let me know he wanted piece of the action. It came out perfect. I waited until the ham was 15 degrees from it's finished temp before adding a small bit of Maple sugar & Maple Syrup glaze. I didn't want to add the sugar too quickly into the cook. 2 pieces of Pecan and one Cherry wood cunck were used for smoke. It came out perfect with a moist self glazed surface. The surface wasn't dry like a roasted ham. Spinning the ham provided a unique and pleasant flavour profile. A little glaze goes a long way. It would have been a good ham with no glaze at all. You can see from the pics how shiny the surface of the ham is. That's the magic of self basting on the rotisserie.
  5. Today I made a dough for Chicago pizza dough and used it for making a Stromboli. Enjoy the photos. I am happy with the result. It is my son's hands in the photos as he rolled the dough out for me. I taught him how to fold the Stromboli. He also suggested the toppings,
  6. I'm sure this has been covered before, but how does this work doing two hams in the Classic instead of just one. Does the time stay the same, or should I allow just a bit more? My mom wants me to double smoke hams for our Christmas meal. I have only ever done one at at a time, and am looking for some help on timing a double up cook. This is my first time cooking for a crowd and I am seriously stressed about it. Wish me luck!!
  7. Hey y'all, I am going out of town to visit family for the holidays and they asked me to smoke a ham for dinner. Problem is that dinner is the day after we get to town. Would a holiday ham dry out or anything if I were to smoke it ahead of time and reheat it in the oven on the day of? I don't want it to try out. I understand that these hams have already been cured and smoked when you buy them; so if I make this ham and we serve it warm, it would have been (1) cured and smoked; (2) smoked again; and then (3) reheated in the oven. Would I be better off smoking the day before and then serving day of cold? Or am I worrying about nothing? Thanks!
  8. I’ve been super busy with the Holidays and still getting our house put back together. I was able to get in a nice Christmas dinner with my brothers who live out here, my niece and nephew and their boyfriend and girlfriend. We had a total of 9 at the table and this Ham just didn’t stand a chance. I didn’t have a chance to get many pics with all my quests but did get a couple of good ones to show you all. I started out by smoking some Mac-N-Cheese with some peach wood and then cooking it. I then smoked a spiral cut ham we picked up from Costco with the peach wood until it hit 122 degrees I.T. I then glazed it and applied some pineapple rings and some Marciano cherries and cooked it for another 10 minutes. While I was cooking outside my wife was cooking up some green bean casserole and biscuits inside. We made up the table and here are some plated shots. Thanks for looking.
  9. Today's cook: Smoking a smoked Ham Butt portion. I rubbed it down with my blackstrap molasses, mustard, honey and hot sauce mix, threw it in the old GD with a few hickory chunks at 250 for around 4 hours.
  10. Easter Dinner - Spiral Ham, Broccoli Griddle Cakes & Pureed Turnips We actually had our family Easter dinner on Saturday evening as our son had to work Sunday afternoon. Pretty much a basic Southern family meal. Dinner is Served The Ham The main was a Costco Kirkland spiral sliced ham. Heated it on Big(Red)Joe at 275 degrees indirect with some hickory for just over 2 hours basting every 20 minutes or so with a mixture of apple juice and bourbon. I would lay the ham on its side and get the baste liquid in between each of the slices all the way around and then set back vertical and baste the outside. The ham really should be heated in foil to keep it juicy but by basting regularly in this manner it does OK. The last few bastings were just on the outside about 10 minutes apart with coconut sugar and Steens cane syrup and also some tapioca flour (for thickener) added to the apple juice and bourbon basting liquid to add a little sweetness. Broccoli Griddle Cakes I made broccoli griddle cakes. Think a broccoli casserole set of ingredients – fine chopped cooked broccoli, onion, garlic, seasonings, Parmesan cheese, egg, flour, milk – also some grated nagaimo (aJapanese mountain yam). They were cooked on the cast iron griddle over direct heat in Joe after the ham was removed and after (carefully!) swapping out the hot Kamado Joe D&C parts and then cranking up the temps to get the griddle temp at around 400 surface. Garnish with more Parmesan before serving. Have some sour cream available for the cakes. Pureed Turnips My son made a nice pureed turnip dish on the stove … he sautéed cubed peeled turnips along with onion and garlic in bacon drippings. Then added milk and seasonings and boiled until tender. Drain – reserving cooking liquid. Puree in food processor adding cooking liquid as needed. Add some butter and adjust seasonings including a touch of paprika. Garnish with chopped parsley and crumbled crispy bacon. Delicious!! Insalata Caprese And finally some insalata caprese – (why not?) to snack on before hand and to have with the meal. For the balsamic element the balsamic vinegar was reduced on the stove to concentrate the flavors. The olive oil came from a friend of mine’s family grove in Italy. Dessert - Let’s not skip dessert. Simple but fitting for Easter. Blessings to All.
  11. Hey Guys, I'm looking for a ham recipe and was curious if anyone had one they liked? I have a Classic Kamado Joe and have never done a ham on it. Thanks!
  12. For those following my Wet Curing of a Fresh Leg of Pork, it's come to the time we've been waiting for! My leg of pork has wet cured for 10 days and is now (or at least I'm hoping) a properly cured ham. All that is left is to smoke cook it and that is currently underway. There is definitely a different look to the meat, it looks like the cure has properly done its job. I let it ride in the curing brine for ten days and resisted all urges to mess with it save for a few quick peeks to make sure the whole thing was submerged. Now the moment of truth is not too far off and I hope to hit pay dirt. As mentioned in the other thread, if this is successful then I will be undertaking more advanced curing and smoking projects as that is where my true interest lies. Right now the ham is cruising along at 225 F with some local lump I got from my buddy and a few nice chunks of Hickory. It sure smells nice out of the top vent! I hope it tastes nice too. The plan is to slow smoke this tonight and then re smoke it in the morning with some kind of glaze in the final hour. I'm still undecided as to what the glaze will be, I can go in so many directions but I think I will make my final decision once the ham goes through its first smoke and I can get a flavor profile off of it. I'm not sure how sweet the ham will be since I used a good portion of dark brown sugar, real maple syrup, and honey in the curing brine. Time will tell. Until then, here's a shot of it about one hour in on the Akorn. Nothin too exciting yet and it's a crumby ipad pic but it will have to do for now.
  13. It's time to start the wet cure of my 18.73 lb leg of pork so I can make a proper Ham for Christmas. I've been beaming with excitement for the last couple of weeks in anticipation of undertaking this project, everything has come together and now the wait is over! Nothing satisfies my creative curiosities like doing things myself, the old way. I won't include many, if any, pics of this process because I want to focus on the task and not making good looking pictures. I'm not an artist with a camera and you can see a thousand pics of similar processes online so I'll spare the fluff. I'll post the recipe, process, etc though. That being said, let's get to it! Day One The wet cure/brine- This is an adaptation of what I saw in a video of a ham cure/cook done by Greg on his BallisticBBQ Channel over at YouTube. I messaged him for final impressions and any afterthoughts but didn't get a response, it is an older video and not one where he did an on camera sample. The basic brine is pretty simple though and there is room for a personal flare so that's where I put my own influence in. I originally thought I would do some sort of fruit preserve based glaze but as time went on I thought more about Maple Syrup. What goes with Maple Syrup, why Bourbon of course! So I will finish the smoked/cooked ham with a Maple-Bourbon glaze and having that in mind, elected to add Maple Syrup to the brine. Not that cheap stuff either, I opted for real, USDA Grade "A" Dark Amber stuff in a glass bottle. Also in the mix is some dark brown sugar, pickling spice, and clover honey. The exact recipe is as follows: 2 Gal water, divided 2 C Dark Brown Sugar 1 1/2 C Kosher Salt 1/2 C Grade "A" Dark Amber Maple Syrup 1/2 C Pickling Spice 1/4 C Clover Honey 8 Tsp Legg Cure 6.25% Sodium Nitrite Pink Curing Salt A few splashes of Hickory Liquid Smoke Add all ingredients to one gallon of water in a large stock pot and bring to a boil, stirring well to incorporate all ingredients. Remove from heat and set aside to cool Add remaining gallon of iced water to your pot and check that the temp is room temp or cooler. The wet curing brine is now ready. As I have such a large piece of meat, I will inject the deep parts of the ham and soak the meat in the wet cure for 9 days. I couldn't find a bag large enough to line my bucket so I'm just gonna use the bucket and a plate to weigh the meat down and keep it submerged. The bucket is a food grade 90 Mil thick HDPE #2 bucket I got from work with a gasketed lid. I sanitized the bucket with a bleach/water solution and hand dried, it's good to go. While at the butcher shop, I scored a cotton Ham Bag and will slide the ham in there. I boiled it just to be sure it is free of any unwanted nasties and such. This bad boy is ready to go for a dunk! The brine smells amazing and I can't wait to see how this turns out! Stay tuned.
  14. Vegetable Soup with Kamado Smoked Ham and Barley Found a package of Kamado Joe smoked and baked spiral cut ham leftovers with the bone in the back of the basement freezer when doing some rearranging. It had been a long time in the freezer, so what to do… SOUP! The Main Pieces (ham, potatoes, celery, carrots, onion, green onion, garlic, flat parsley, red and green bell pepper, diced tomatoes, barley, stock, and seasonings...) Sautéed the Ham Pieces then Sweat the Vegetables with a few of carrots in the sweat Add Ham Bone and Tomatoes and Barley Then finish off with the chicken and vegetable stocks, water, oregano, basil, thyme and seasonings (Lea & Perrins, Cajun Seasoning, black pepper, red pepper, splash of Crystal hot sauce, a few chicken and a few beef bouillon cubes, etc) – cook for 75 – 90 minutes at a good simmer. Add potatoes and remaining carrots and cook for another 30 minutes or until they are tender. Nine Quarts of Wholesome Hearty Goodness. This soup turned out to have great depth of flavor with the mix of vegetables, seasonings and the barley and ham. It really hit the spot on a chilly day (along with my cold smoked salmon on bagels) and there will be enough to enjoy later in the week. The touch of smokiness in the ham added a nice accent and a change from the usual beef in a barley soup. Now ... don't you want to make some too?
  15. 1 Pillsbury® refrigerated pie crust, softened as directed on box 1 1/2 cups cubed smoked ham 4 slices Swiss cheese 1/2 package frozen broccoli florets, thawed, well drained on paper towel 1/2 package frozen spinach thawed, well drained on paper towel 3/4 cup egg whites 1 cup unsweetend almond milk 1 teaspoon garam masala 1/2 teaspoon dry ground mustard 1/2 teaspoon ground black pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1. Heat oven to 375 degrees F. Place pie crust in 9-inch pie pan and place a second pan on top, par bake for ~5 minutes. 2. Layer cheese slices into crst, add ham, spinach and broccoli. In medium bowl, beat eggs and milk with fork. Stir in remaining ingredients. Pour over broccoli. 3. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving. This was so good we're already planning to have it again on Wednesday! I'll probably cook it in Jr, couldn't do that tonight since it was raining. Plus it's been so cool (low 40's/upper 30's at night) that running the oven was dual purpose and will probably keep the furnace from kicking on tonight =)
  16. I did a spiral sliced ham cook on Big (Red) Joe on Wednesday before Thanksgiving for dinner for immediate family and to have available for the “crowd” that will be at “Smokehowze “ on Turkey-day as I will be cooking two turkeys on Thursday. The starting point was a Costco “Kirkland” house brand 11 pound spiral sliced ham which is precooked. We really like these hams as they are excellent hams and are not overly salty. Since it is pre-cooked you mainly want to just to heat it through nicely and add the smoke, rub and glaze flavor profile buildup. I cook the ham indirect with the deflector at 225-250 degrees for about 3 hours with a rub. I recommend using a foil lined drip pan because of the basting/glazing step. When there is about 90 minutes left in the cook, I baste/glaze several times in the rest of the cook period with a basic brown sugar, honey and water mixture maybe with a pinch of ground cloves (or even the glaze packet that comes with the Costco ham - it is a pretty good glaze mix). I initially make the glaze a bit more thin and let it go down into the slices. Then as the baste/glaze sauce gets a bit thicker from sitting, it is used more as a glaze. I use hickory and cherry wood chunks for the smoke flavoring component. To keep the ham from drying out (and yes the very outer slices can get a bit dry – but they taste fabulous anyway), I tie the ham together with bands made from rolling aluminum foil into a couple of large “twist ties” to go around the ham. I do not cook it lying on the face where the slices would be naturally compressed together, as I prefer on the side so that the baste/glaze can penetrate down into the slices. Here is my rub recipe: 1 tablespoon black pepper, 1 tablespoon paprika, 1 tablespoon sugar, 1/2 tablespoon salt , 2 teaspoons dry yellow mustard, 1/2 teaspoon cayenne, 1/4 teaspoon ground cloves I sprinkle the rub using a fine holed top on my seasoning shaker - I apply the rub between the slices (not too heavily) and then over the outside of the ham. The rub batch will be completely used and is enough for the ham. The combination of this rub and the sweet glaze work very nicely together along with the smoke element. Teaser photo’s here: I also made a variant of “Remoh’s” bucket bread with Parmesan cheese on the top and cooked it after the ham had finished. See his post here; http://www.kamadoguru.com/topic/7011-artisan-bucket-bread/?p=67005 The sides were baked potatoes cooked with the ham and finished up as required in the microwave and some brussel sprouts sautéed with garlic that my daughter cooked. Enjoy all the spiral sliced ham cook photos at this link: http://s1363.photobucket.com/user/smokehowze/library/Kamado%20Spiral%20Sliced%20Ham It was a great meal and fortunately I was able to save enough for the Thanksgiving meal accompaniment. Remember to give thanks for all that we have been provided in our lives.
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